This shrimp salad is more than just fantastic. It’s creamy without any mayo. I kissed good bye to mayo salads long time ago. I don’t mind a few tablespoons of organic mayo once in 6 months but not more than that. And you won’t miss it in this scrumptious salad – Greek yogurt combined with avocado and apple cider vinegar make this salad sexy tangy and creamy.
1 lb cooked frozen shrimp or 12 oz thawed & drained, cut in halves
1 cup grape tomatoes, sliced in halves
2 medium bell peppers, coarsely chopped
2 medium avocados, cubed
1/2 long English cucumber, cubed
1/2 cup cilantro, chopped
Greek Yogurt Dressing:
1/2 cup Greek yogurt
2 tsp apple cider vinegar
1 tiny garlic clove
1/3 tsp salt
1/2 tsp black pepper
Add Greek Yogurt Dressing ingredients to a small food processor or Magic Bullet and process until smooth. Set aside for flavours “to marry” each other. In the meanwhile, prep your veggies and add them to a large bowl. Pour dressing over and mix gently to combine. Serve chilled.
Storage Instructions: Refrigerate covered for up to 2 days (dressed is OK)